Green Peas Masala

Green Peas Masala is the most common side dish that you find in any Indian restaurant menu list.

What is different in this recipe you ask? The gravy in this recipe has much more than onions and tomatoes. In the below recipe I have used dry peas but you can substitute it with fresh peas as well.

So here I present – Green Peas Masala with a twist 🙂



Video Link: 

Preparation Time: 15 minutes

Cooking time: 15-20 minutes

Serves: 4


  • Dry peas(Soaked overnight) or Fresh peas – 1 big bowl
  • Carrots – 1
  • Potatoes – 1
  • Onions – 1
  • Tomatoes – 1
  • Ginger – 1 inch
  • Garlic – 1 to 2 cloves
  • Green Chillies – 2 to 3
  • Red chilli powder – 1 Tsp
  • Garam Masala Powder – 1 Tsp
  • Cumin powder – 1 Tsp
  • Salt – 1 Tsp or as per taste

For Tempering:

  • Oil – 2 Tbsp
  • Cumin Seeds – 1 Tsp


If you are using the dry peas, soak them overnight with enough water.

Pressure cook the carrots and potatoes and keep it aside. This helps to save the overall cooking time.

Turn ON the Instant Pot in Sauté – Normal mode. Heat the oil. 

Add the cumin seeds and sauté until they are golden brown in color.

Next, add the ginger-garlic-green chillies. Sauté till the raw smell of the garlic is gone.

Now add the chopped onions. Fry till they are translucent.

After the onions are done, add the chopped tomatoes. Mix well and fry till the tomatoes are mushy.

Now, add the cooked carrots and potatoes. Mix well.

At this point, add all the spice powders and salt. Mix well.

Turn OFF the Sauté mode.

Now, add 1 cup of water and blend the veggies into a fine paste. This is the gravy for the green peas masala.

You can add more water if needed.

Add the fresh peas or soaked dry peas to the blended veggie paste and mix well.

Close the lid of the Instant Pot and make sure the vent is in sealing position.

If using dry peas, then PRESSURE COOK on High for 7 minutes – NPR (Natural Pressure Release). For fresh peas, make sure to reduce the cooking time to less than half so that the peas do not get overcooked.

Once done, garnish with coriander leaves and serve hot with roti/chapathi.


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